|
Richland Center, Wi |
We took a steer to be processed at a local butcher shop. My wife wanted a shoulder steak (I think another name for this cut is flat iron steak). The lady taking our cutting instructions said "we don't do that here". She further indicated that getting a shoulder steak is considered processing, not cutting.
Can someone explain this to me? I don't understand why they couldn't do it? Is there special equipment involved? Is it more time consuming? Or something else?
Thanks. | |
|
Butcher question
